Roasted Broccoli with a Twist

There's not much to this recipe—and that's the beauty of it. I find myself craving roasted broccoli almost always, and tonight I indulged myself, while adding enough spice and variety that it felt blog-worthy.

Garam masala rained down with might. Ginger grated softly in the aftermath. All resulting in a sharp, dynamic heat, the sort that keeps you serving up forkful after forkful in wonder.

I'm saving this recipe as much for myself as for you. Hope you enjoy!

Roasted Broccoli with a Twist
Yield: 3–4 servings

2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
1 1/2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 heaping tablespoon garam masala
2 inches of ginger, freshly grated

1. Preheat oven to 400 F. In a medium mixing bowl, combine broccoli, cauliflowers, and tomatoes. Drizzle on olive oil and sprinkle garam masala and ginger on top. Toss to combine.
2. Spread vegetable mixture evenly across 9x12-inch baking dish. Roast in oven for 30 minutes, tossing halfway through. Serve.

Punjabi Eggplant with Potatoes

I adapted this recipe from Anupy Singla's Vegan Indian Cooking, which is filled with earthy, exciting opportunities to improve my health. And I fully intend to turn to it more often!

For now, we've got this Punjabi eggplant and potato dish, or—as Singla has dubbed it—"Babaji's Eggplant with Potatoes," called so after her paternal grandfather.

I made a few adjustments, but Singla's recipe does a fantastic job of emphasizing the simple wonder of the eggplant. Meaty and juicy, a ready canvas to whatever array of seasonings you choose to sprinkle on it.

Let's go ahead to the recipe then!

Punjabi Eggplant with Potatoes (adapted from Vegan Indian Cooking)
Serves 4.

Ingredients:
2 tablespoons oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspon cumin powder
1/2 teaspoon ground turmeric
1, 2-inch piece of giner root, peeled and cut into 1/2-inch-long matchsticks
4 cloves garlic, peeled and roughly chopped
1 medium potato, peeled and roughly chopped
1 large yellow onion, peeled and roughly chopped
1 Anaheim chile, stemmed, seeded, and chopped
1 large tomato, chopped
2 large eggplants with skin on, roughly chopped, with woody ends left intact (Note: the author recommends the woody ends as the meatiest part of the eggplant, to be cooked along with the rest of the dish)
2 teaspoons sea salt
1 tablespoon garam masala
1 teaspoon cayenne
1 tablespoon ground coriander
2 tablespoons fresh cilantro, chopped (for garnish)

Method:
1. In a heavy-bottomed Dutch oven, heat the oil over medium-high.
2. Add the garlic and onion powders, cumin, and turmeric, along with the ginger root. Cook, stirring, for about 2 minutes.
3. Add the potato and cook for 2 minutes.
4. Add the onions and chiles and cook for 2 more minutes, until the potatoes have begun to brown.
5. Add the chopped tomato and cook for 2 minutes.
6. Fold in the eggplant, then add salt, garam masala, coriander, and cayenne. Cook for another 2 minutes.
7. Reduce heat to low, partially covering the pan, and allow the ingredients to continue cooking for 10 minutes.
8. Turn off the heat. Cover the pan completely and let set for 5 minutes as the flavors blend.
9. Garnish with cilantro and serve.

Chayote Curry

Here in Louisiana we call this gourd the mirliton. In its native Mexico, it's the chayote. They call it "chow chow" in South India. I suppose I'll call it the chayote and get on with this.

I picked up the chayote at the produce stand this evening and came home to make this lovely, light curry. Authentic? Possibly not. But it served my purposes of being light and receptive to flavor (of which I tossed plenty into the pot.)

Definitely planning to explore more with this many-monikered fruit. For now, we have this take on a curry.

Chayote ("Chow Chow") Curry
Yield: 2 servings

Ingredients:
1 chayote, chopped into 1-inch pieces
1 yellow onion, halved and thinly sliced
2 tablespoons coconut oil
1/2 teaspoon brown mustard seeds
2 candlenuts (Indian walnuts)
2 cardamom pods, cracked
1/2 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon cumin
Cooked rice (for serving)

Note: The chili in the picture is just used as a color prop, but if you'd like a little more heat, feel free to add some!

Method:

1. In a large saucepan or Dutch oven, heat coconut oil over medium high. Add mustard seeds and cook until they begin to crackle.
2. Add candlenuts and cardamom pods and cook for another three minutes. Stir in onions and cook, stirring frequently, until golden-brown.
3. Now add remaining spices and chopped chayote. Cook covered, stirring every few minutes and adding water to keep the chayote from burning.
4. Once chayote is golden and softened, remove from heat, extract candlenuts and cardamom pods, and serve over rice.

Cardamom Ginger Crunch

Usually when I'm going to blog about a recipe, I have a pretty good idea as I'm making it and end up snapping pictures of the various stages (sometimes coming dangerously close to interfering with said recipe...)

But I didn't plan ahead here. In fact, it was almost midnight and I was feeling restless when I stepped into the kitchen to whip up this crunchy sweet treat. And oh man, was it worth it! My coworkers thought so too, once I brought it into work so I wouldn't eat the whole thing myself...

So even though I don't have the requisite pictures, I felt compelled to share. Any time you get the chance to envelop your kitchen in spices and melted butter, you're going to feel pretty serene. Then you take a bite and it's even better.

Rather than ground cardamom and ginger, I worked with cardamom pods (which I cracked, extracted the seeds from, and then ground the seeds) and freshly grated ginger. For the glaze, I went with a combination of cinnamon and nutmeg rather than more cardamom, plus the grated ginger. I didn't have confectioners' sugar—see above about not planning ahead—so I threw granulated sugar into the blender with a little cornstarch. Et voilà! Crunchy, spicy goodness.

Cardamom Ginger Crunch (adapted from Saveur)Yield: 12 pieces Ingredients:
For shortbread:
4 1/2 tablespoons unsalted butter, softened, plus more for greasing
1/4 cup granulated sugar
3/4 cups flour, sifted
1/2 inch ginger, peeled and grated
3 cardamom pods, seeds extracted and ground
1/2 teaspoon baking powder
1 pinch kosher salt

For the glaze:
3 1/2 tablespoons butter
1 inch ginger, peeled and grated
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch kosher salt
1/3 cup confectioners' sugar (or 1/4 granulated sugar and 1 teaspoon cornstarch, blended together at high speed)
1 tablespoon light corn syrup

1. Preheat oven to 375. Grease 7x11 in. baking dish with baking spray. For shortbread, put butter and sugar in a large bowl and beat together with mixer on medium until fluffy. Add flour, gringer, cardamom, baking powder, and salt. Mix until fully combined but still crumbly. Pour into baking pan and press flat (about 1/4 inch thick). Bake for 15 minutes, until top is golden brown. Remove from oven and let cool.
2. Make the glaze by combining ingredients in a small saucepan. Bring to a boil, then pour over cooled shortbread. Let cool again. Cut into rectangles and serve.

Roasted Curried Cauliflower

One of my favorite strengths that I've developed through cooking is the ability to take taste into my own hands.

I hoped through my seasonal project that I could find occasion to take ingredients that once made me cringe or retch (I did once unforgivably ask my mom "What stinks?" Sorry, Mom!) and turn them into mouthwatering final products.

Part of my palate expansion can be attributed to maturity, sure, but I also have to thank the varied techniques and flavors of which I've learned. I can now take an item down many avenues before I find the best route. Cars! Maps! This is a metaphor!

My original plan was to use this as a side dish to Chicken Tikka Masala (one of the first dishes I cooked with my boyfriend!) but time and exhaustion took over and I ended up making the cauliflower as a light supper when I got home from my second job this evening.

No regrets!

To bring out the best flavor, I toasted coriander and brown mustard seeds.

Then I ground them up into the curry vinaigrette and drizzled it over the florets.

Roasted Curried Cauliflower.
Serves 2 - 3 as side.

1 head cauliflower, chopped into uniform florets
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons curry powder
1 tablespoon cumin
1 pinch salt
1 tablespoon coriander seed
1 tablespoon brown mustard seed
1 sprig cilantro (for garnish)

1. Preheat oven to 450.
2. Spread florets onto a rimmed baking sheet.
3. In a small bowl, combine olive oil, vinegar, curry powder, cumin, and salt.
4. Heat a small skillet up to medium-high. Add coriander and brown mustard seeds and toast till aromatic (about 4 - 5 minutes.)
5. Grind up seeds and add to vinaigrette. Whisk to combine.
6. Drizzle vinaigrette over florets.
7. Bake for 35  minutes, turning the cauliflower over halfway through.

Mustard Coriander Curry for Two

Yay, new camera!

 Long time no blog! I did a little camera-switching over the holidays, so it's only recently that I was able to get some fresh and fancy food pictures on my computer. But now here we are, and I'd love to share with you this salmon curry I made the other night.

I began by cutting my salmon fillets into 1-inch cubes. Then I put a heavy skillet (I used cast-iron) on medium and added the yellow mustard seeds. Once they began to crackle, I put the onions in (along with the brown sugar) and sauteed them until they were golden.

Then I added the ginger garlic paste, turmeric, cinnamon, curry powder, a teaspoon of ground coriander, salt, and pepper. On top of this, I poured the can of coconut milk, then stirred all the ingredients together.

 Now it was time to add the fish! I put the cubes into the cast-iron and stirred the mixture to coat the fish. Then I allowed it to cook for 6-7 minutes, turning the fish every so often.

Meanwhile, I cooked the couscous (following the box directions, which took about five minutes.)

Finally, I ground another teaspoon of coriander over the top of the dish, then served the curry over couscous. Warm and flavorful! Perfect for the cold winter (or the occasionally vaguely chilly Louisiana winter.)

Enjoy!

Mustard Coriander Curry for Two
2 4-6 oz salmon fillets, skin removed
1 tablespoon yellow mustard seeds
1/2 onion, sliced
1 tablespoon brown sugar
1 tablespoon ginger garlic paste
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon curry powder
2 teaspoons freshly ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1 14-oz can coconut milk
1 1/2 cups couscous

Chicken Vindaloo

I'm from Louisiana, and it's not too often that we have stew or gumbo weather. But so delicious and aromatic are these dishes that sometimes you've just gotta turn down your air conditioner and curl up under a blanket as you enjoy the scent of your simmering dinner and later the hearty taste! Sacrifices must be made for proper sensory overload.

To start with, I chopped up one onion (or rather Andy chopped it) and combined it in the food processor with curry powder, chili powder, turmeric, ground mustard, minced garlic, ground ginger, cumin, white wine vinegar, and ground cloves and blended the ingredients until they were smooth.

Full disclosure: I forgot to chop up the chicken thighs before I coated them all with the spice mixture. So that had to happen post-coating and was rather messy and not at all noble. Chop up the chicken first! 1/2- to 1-inch pieces should do the trick. THEN throw them in a bowl and coat with your spice mixture. Now to return to the first-person narrative...

Andy chopped up the remaining onion. Then we heated up two tablespoons of vegetable oil in a large heavy pot over medium-high. I added the onions and sauteed them until they were golden (about 5-7 minutes.) Then I added in the chicken (and all of the spice mixture) and stirred it in with the onions for about 3 minutes.

Next came the can of diced tomatoes (including all the liquid) and a cinnamon stick. Once the sauce came to a boil, I covered the pot, reduced the heat to low, and let it simmer for 30 minutes, stirring on occasion.

After that, I removed the lid and added a tablespoon of yellow mustard seeds. I raised the heat to medium and let it simmer for another 8-10 minutes so the sauce would thicken.

Meanwhile I boiled up a pot of orzo on which to serve the stew. Basmati rice would be really delicious too.

Before serving, I fished out the cinnamon stick and seasoned the stew with salt and pepper. Then I stirred in my cilantro, ladled the vindaloo over bowls of orzo and curled up on the couch in front of a movie. Three cheers for makeshift stew weather!

Chicken Vindaloo
Serves 4.
1 1/2 tbsp curry powder
1/2 tsp chili powder
1 tsp turmeric
1/2 tsp ground mustard
6 cloves minced garlic
1 tablespoon ground ginger
2 tsp cumin
1/3 cup white wine vinegar
1/4 teaspoon ground cloves
2 onions, chopped
2 tbsp vegetable oil
1 3/4 lbs boneless skinless chicken thighs
1 cinnamon stick
1 14.5 oz can diced tomatoes
1 tbsp yellow mustard seeds
Salt and pepper (to taste)
1/2 cup chopped cilantro

Orzo or basmati rice or whatever you choose to serve it on!

Chicken Tikka Masala

 So many posts lately! I should slow down, since there are indeed bills to pay. But I have an addiction to recipes, new and old. Tonight's blog features one of the first dishes I made with my boyfriend (also one of the first complicated dishes I tried. I use "complicated" as an antonym to "easy," as in Easy Mac.)

It was definitely interesting to see how much more comfortable I was in the kitchen. The dish turned out well the first time, but I think confidence and ease are great attributes in the kitchen (nowhere else, though. Shaky cowards unite!)

I couldn't find any garam masala at the store, so I began with making a substitute out of cumin, paprika, cayenne pepper, crumbled bay leaves, cinnamon, and ground cloves--garnered from a useful Yahoo! Answer. My friend Andrew suggests adding freshly ground coriander next time and favoring it above the other ingredients.

For the marinade, I used yogurt, the garam masala substitute, lemon juice, a teaspoon of salt, ground cumin, cayenne pepper, freshly ground black pepper, and minced ginger. I took three boneless skinless chicken breast halves, cut them into bite-size pieces, and stirred them into the marinade. Then I covered and refrigerated the bowl for two hours.

Once the chicken was ready, I threaded it into four long wooden skewers. Using my new stovetop grill pan, I heated it in high and drizzled olive oil onto the pan. I situated the skewers on the pan and let the chicken cook for about five to seven minutes on each side--it's done when the juices run clear.

For the sauce, I melted butter over medium heat in a heavy skillet. Then I added garlic and chopped fresh jalapeno. I sauteed these for a minute, then added three teaspoons of the garam masala substitute, cumin, and paprika and stirred the mixture to combine the seasonings. 


Next I added tomato sauce and coconut milk. I heated the sauce through, then reduced the heat to low and let it simmer for twenty minutes, stirring occasionally.

After twenty minutes, the sauce had begun to thicken and I unthreaded the chicken from the skewers, stirring them into the sauce to coat. I let it simmer for ten more minutes.


Finally I served the chicken and sauce on a bed of rice, then I garnished it all with chopped cilantro. Wonderfully spicy and tasty. Enjoy!


Chicken Tikka Masala (adapated from Allrecipes)


For the marinade:
1 cup yogurt
1 tablespoon lemon juice
1 teaspoon garam masala substitute
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced ginger
1 teaspoon salt
3 boneless, skinless chicken breasts, cut into bite-size pieces
skewers


For the sauce:
1 15-oz can of tomato sauce

1 3/4 cup of coconut milk
1 fresh jalapeno, chopped
3 cloves garlic
1 tablespoon butter
3 teaspoons garam masala substitute
2 teaspoons ground cumin
2 teaspoons paprika

Garam masala substitute:
1/2 teaspoon cumin
1.2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/8 teaspoon ground cloves

Curried Chicken Salad

I wanted something delicious for lunch today, and this ended up hitting the spot perfectly (with plenty of leftovers!). I've been wanting to make chicken salad for a long time, and my favorite part about this recipe is that I didn't have to shred any chicken. Plus all the fresh fruit.

It turns out that being out of school and hitting the market before noon results in you being the only person there under fifty. But we all got along marvelously, and I even convinced an elderly woman to buy some mangoes with me! One niggle that I'm working on: everyone else was saying hi to each other and having conversations except for me. But I will make them my friends (the same way I'll never go hungry again!)

Once home, I started off by coating my chicken quite thoroughly in kosher salt. I let it sit for fifteen minutes, turning it over every five minutes, then rinsed all the salt off the chicken.

Meanwhile I peeled, pitted, and cut up my mango. This proved difficult both because of the messy process itself and because I kept munching on the mango I had managed to surgically remove.

Then I poached the chicken for a year and a half. Seriously, this took forever. First I brought a large pot of water to barely-a-simmer. I think my mistake was that I had too much water and maybe I didn't get it hot enough in the first place. But it all worked out okay. The recipe calls for you to poach the chicken for six minutes uncovered, then remove it from heat and cover it and let it finish cooking for 10 to 12 minutes. 10 to 12 minutes is a lie. For me and my inadequate cooking water, it was more like twenty minutes. Then I took it out, cut it into smaller pieces, and let it cook for a little longer. In the end, I ended up with very tender chicken, all the way cooked, so it was a sort of blessing.

For the dressing, I combined mayonnaise, plain Greek yogurt, curry powder, fresh-squeezed lime juice, honey, ginger, salt, and pepper in a bowl and whisked it together. The curry taste was a little overpowering, so I added a bit more yogurt and mayonnaise to even it out. (The remainder of the lime went into my Diet Coke.)

While the chicken was wandering around the desert with the Jews, I halved a bunch of red grapes, chopped a red onion, and chopped up the cashews as well, tossing this all into the same bowl as the mango.

I let the finally-cooked chicken cool for several minutes, then sliced it into 1/2-inch pieces. These pieces were stirred into the dressing, which was stirred into the mango mix, which was all shoveled into my mouth (practically).

Good for sandwiches too!

Curried Chicken Salad (via the Gourmet cookbook)
For salad:
4 skinless, boneless chicken breast halves (1 1/2 lbs)
2 tablespoons kosher salt
1 medium red onion, chopped
1 firm but ripe mango, peeled, pitted, and cut into 1/2-inch pieces
1 cup red seedless grapes, halved
1/2 cup salted roasted cashews, coarsely chopped

For dressing:
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Poach the chicken: Coat the chicken  with kosher salt in a bowl. Let stand at room temperature, turning once or twice, for 15 minutes.
Rinse the salt from chicken. Poach chicken in a 3- to 4-quart saucepan of barely simmering well-salted water, uncovered, for 6 minutes. Remove  from heat and let chicken stand in cooking liquid, covered, until just cooked through, 10 to 12 minutes. Transfer chicken to a plate and cool for 10 minutes.
2. Meanwhile make the dressing: whisk together mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt and pepper in a large bowl.
3. Assemble the salad: Cut chicken into 1/2-inch pieces and add to dressing. Add onion, mango, grapes, and cashews and stir gently to combine.